Seasonal Drinking

drink like we like to eat

We like to drink like we like to eat, organic/biodynamic, and with the seasons. In Spring, when local asparagus arrives, for instance, we eat it as often as we can, especially as long as it’s available from Richard at Lucky Dog Farm at the Fort Greene Farmers’ Market. And, even though asparagus isn’t the easiest vegetable to pair with wine, it generally happily accompanies the natty whites, roses, and light reds that freshly arrive at Thirst along with its appearance. Later, when Summer hits its stride, as in right now, we’re all-in with zucchinis, eggplants, tomatoes, peppers, cucumbers, basil, etc., which easily pair well with the seasonal thirst wines (vins de soif) that are our cornerstone.

jump on our impossible wines

Our suggestion is that you should approach our impossible wines made in limited quantities by small farmer-winemakers like you approach seasonal produce. When a favorite limited organic, biodynamic, natural thirst wine arrives, jump on it, make sure to purchase enough (and take advantage of our case discount) so that your thirst for that wine is sated before it sells out. Because, thanks to the growing interest in naturally made wines, sometimes the wines sell out, yes, instantaneously.

fall is around the corner

When Fall and Winter roll around, along with heartier eating, you may, like us, start to have a thirst for more “serious” wines (vins de garde) — ageworthy wines with the “right amount” of age on them — but that doesn’t mean you stop drinking whites, roses, and lighter reds, because they still have their place at the table.

drink better, eat better, feel better

In short, if you want to feel better, eat better, drink better, and exercise. Because basically it’s as simple as that.

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Wine Quotes

Natural wine is the result of a philosophical choice to find a pure expression of terroir. It's made from organically farmed grapes, without herbicides, pesticides, fertilizers, or other synthetic products. The harvest is manual and, in the vinification, the winemaker strives to keep the characteristics of a living wine.

— vinsnaturels.fr

Natural wine is not new; it is what wine always was, and yet, somehow today it has become a rarity. It is a tiny drop in a big ocean, but, oh my, what a drop.

— Isabelle Legeron

I think one can do without SO2, in certain measure, if one has hygiene. No, but if you don't treat with sulphurous anhydride, you must be very careful. There you are. Because: SO2 is a poison. It poisons both the yeast (the yeast resists but it does better when not poisoned by sulphur anhydride) and the bacteria.

— Jules Chauvet

The myth that all red wines should be served at 'room temperature' has ruined more great wines than any other single mistreatment. It dates from the nineteenth century, when, for venerable wines, it was a valid dictum, as central heating did not exist and room temperature was closer to 60 degrees than 80 degrees.

— Richard Olney

The vin vivant [living wine] movement started in the 1990s. At first we were considered hippies. Younger people got really interested. They are very digestable, easy to drink, and you can drink more and won’t have a hangover.

— Pierre Jancou

drink from the well of yourself and begin again.

— Charles Bukowski

If you keep an open mind and take each wine on its own terms, there is a world of magic to discover.